Chicken Alfredo
Tender, golden pan-seared chicken over silky, restaurant-quality fettuccine Alfredo made with real butter, heavy cream, and freshly grated Parmesan — rich, indulgent, and on the table in under 45 minutes.
INGREDIENTS
1.5 pounds boneless skinless chicken breasts, pounded to even thickness
1.5 teaspoons salt (for chicken)
1 teaspoon black pepper (for chicken)
1 teaspoon garlic powder (for chicken)
0.5 teaspoons smoked paprika
2 tablespoons olive oil
1 pound fettuccine
4 tablespoons unsalted butter
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan cheese, freshly grated
0.5 cups Parmesan cheese, freshly grated (for finishing)
1 teaspoon salt (for sauce)
0.5 teaspoons black pepper (for sauce)
0.25 teaspoons nutmeg
0.5 cups pasta water, reserved
2 tablespoons fresh parsley, chopped, for garnish
Directions:
Season and cook the chicken: Pat the chicken breasts dry and season on both sides with salt, black pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 5–6 minutes per side without moving until deeply golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing into strips.
Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions until just al dente. Before draining, scoop out at least 0.5 cups of starchy pasta water and set aside — this is liquid gold for the sauce. Drain the pasta and set aside.
Build the sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant and lightly golden — do not let it burn. Pour in the heavy cream and stir to combine. Simmer gently for 4–5 minutes, stirring occasionally, until the cream has reduced slightly and coats the back of a spoon.
Add the cheese: Reduce the heat to low. Add 1 cup of the freshly grated Parmesan gradually, stirring constantly until completely melted and the sauce is smooth and silky. Season with salt, black pepper, and nutmeg. If the sauce feels too thick, add a splash of the reserved pasta water and stir to loosen to a perfectly creamy consistency.
Toss the pasta: Add the drained fettuccine directly to the sauce and toss with tongs until every strand is thoroughly coated. Add pasta water a splash at a time as needed — the starch in the water helps the sauce cling to the pasta and keeps it glossy rather than clumpy.
Serve: Divide the pasta into bowls or plates. Top with the sliced chicken and finish with the remaining freshly grated Parmesan and a generous sprinkle of fresh parsley. Serve immediately.